Wednesday, September 19, 2012

Refrigerator Pickles

Pickles are so easy you almost don't need a recipe. In fact, you can fill the jar with what ever veggies you like. But pickles wouldn't be quite the same without cucumbers. Here's what you'll need...

Sliced cucumbers (1 or 2 per jar)

Sliced onions

1-2 hot sliced peppers with seeds

1 sliced garlic clove

2 large sprigs of dill

1 large clean mason jar with a canning lid (or any large jar with a screw top)

This recipe is enough for one large jar. Start with a large sprig of dill on the bottom of the jar. Then alternate ingredients and fill and pack it to the top. Finish with another sprig of dill.

Now bring to a boil...

2 cups water

1/2 cup white vinegar

2 tsp salt

2 tsp honey

Boil a couple minutes, stirring to dissolve the honey. Then pour the hot liquid into the canning jar to cover the veggies. Seal and cool. You'll need to refrigerate the pickles. And I like to shake them now and then to help disperse all the flavors. It should keep a month or more. If you like pickles with a little more of a bite you can add more vinegar to your brine instead of water. I made several jars over the Summer. And I only have one left. You know Summer has come to an end when you stop getting cucumbers in the garden. And that time is growing near.

About Me

Sharon Wagner grew up drawing and painting on the rolling hills of a Wisconsin farm. A few dog years later, after scribbling on acres of paper and splashing around buckets of paint, she graduated from U.W. Stout with a Bachelor of Fine Arts. Sharon made a beeline for Minneapolis as the crow flies. But after traveling to Central America for ten years and counting, she'd be the first to tell you she'd prefer living in the jungles of Costa Rica. Sharon has won awards for her artwork and will continue to create more until the cows come home.

Sharon has two published books. Maya Monkey and Mary Rode to Bethlehem on Me.